Recipes and Cooking Very-Almond Cheesecake 3.2 (11) Add your rating & review By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on March 31, 2005 Print Rate It Share Share Tweet Pin Email Prep Time: 30 mins Chill Time: 5 hrs Bake Time: 1 hrs Cool Time: 45 mins Total Time: 7 hrs 15 mins Servings: 16 Jump to Nutrition Facts Ingredients 2 cup shortbread or butter cookie crumbs (about 7 1/2 ounces) ½ cup ground toasted almonds 2 tablespoon sugar ½ cup butter, melted 1 8 ounce can almond paste ¾ cup sugar 2 tablespoon amaretto 3 teaspoon vanilla 4 8 ounce package cream cheese, softened 4 eggs 2 egg yolks 1 8 ounce carton dairy sour cream ¼ cup sugar 1 tablespoon amaretto ⅓ cup ground toasted almonds Directions For crust, in a medium bowl stir together cookie crumbs, the 1/2 cup ground almonds, the 2 tablespoons sugar, and the butter until combined. Press mixture into the bottom and 1 1/2 inches up the sides of a 10-inch springform pan. Cover and chill for 1 hour. Preheat oven to 350°F. For filling, in a very large mixing bowl beat almond paste, the 3/4 cup sugar, 2 tablespoons amaretto, and 2 teaspoons of the vanilla with an electric mixer on medium speed until combined. Add cream cheese. Beat until combined, scraping sides of bowl occasionally. Beat in eggs and egg yolks just until combined. Pour into crust-lined pan. Place filled springform pan in a 15x10x1-inch baking pan. Bake about 55 minutes or until a 2 1/2-inch area around outside edges appears set when gently shaken. Meanwhile, in a small bowl stir together sour cream, the 1/4 cup sugar, 1 tablespoon amaretto, and the remaining 1 teaspoon vanilla. Spread evenly over hot cheesecake. Bake for 5 minutes more. Cool in pan on a wire rack for 15 minutes. Using a sharp small knife, loosen the crust from the sides of pan; cool for 30 minutes more. Remove the sides of the pan; cool cheesecake completely on rack. Cover and chill at least 4 hours before serving. Sprinkle with the 1/3 cup ground almonds before serving. Rate it Print Nutrition Facts (per serving) 540 Calories 41g Fat 33g Carbs 10g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 16 Calories 540 % Daily Value * Total Fat 41g 53% Saturated Fat 19g 95% Cholesterol 166mg 55% Sodium 298mg 13% Total Carbohydrate 33g 12% Total Sugars 23g Protein 10g Calcium 111.1mg 9% Iron 2mg 11% Potassium 172mg 4% Folate, total 28.2mcg Vitamin B-12 0.5mcg Vitamin B-6 0.1mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.